Wine Appreciation Course
Taste over $1500 in fine wines!
Dates: Mondays, Sept 29 - Nov. 17 @ 7pm-9pm (no class Oct. 13)
Fees: $49 per person (One Night)
Wine Appreciation Classes include:
- Tasting of eight fine wines per class
Class One - Sept. 29
The White Wines of France & Germany
Wine Tasting Technique
We’ll start our world tour in Germany, sipping renowned rieslings of the Mosel and Rhine. Can you read a German wine label? You will be able to after tonight! Learn wine tasting techniques as we swirl and sip together. On to France, where we will delight in the white wines of Alsace, the Loire, Burgundy, and Bordeaux. What is the difference between Pouilly-Fume and Pouilly-Fuisse? How does a Puligny-Montrachet compare to a California chardonnay? How do NYS rieslings compare to world class German rieslings? Find out as we continue our journey…
Class Two - Oct. 6
The White Wines of California & New York
Sensory Evaluation
Across the Atlantic to our backyard. New York State is one of three regions in the world producing top rieslings. Do you recall the other top two regions from last week? How do Finger Lakes rieslings measure up? We’ll taste and you decide! Cross country to California. Herbacious sauvignon blanc, the rare Viognier, and of course, full, buttery Chardonnay from Sonoma. Is the oak balanced or overpowering? How do the smells of lemon and white flowers get into your wine? Is your wine past its prime? Tonight we’ll do an exercise in sensory evaluation to help you detect aromas and off odors in wine. You have mastered wine tasting techniques, just in time for…
Class Three - Oct. 20
The Red Wines of Burgundy & The Rhone
Food and Wine Pairing
Burgundy and the Rhone Valley. From the Benedictine monks to Napoleon, history has greatly influenced winemaking in Burgundy, France. Are Grand Cru Burgundy wines created equal? You be the judge! Can you “taste” the terroir in our first wine? Does the Gevrey-Chambertin need more age? Learn the basics of pairing wine with food, not a difficult task with the food-friendly wines of Burgundy. We’ll travel south, where the sun-drenched Rhone Valley ripens grapes slowly, producing full, robust red wines. We’ll taste Chateauneuf-du-Pape, producing the best wines in the Southern Rhone, before traveling west…
Class Four - Oct. 27
The Red Wines of Bordeaux
Storing and Serving Wine
For a taste of the crown jewels—Bordeaux. What happened in 1855 that still dictates how we view Bordeaux wines? What is the difference between Grand Cru Classe, Cru Bourgeois, and Cru Classe? Your palate has become more refined. Does the tannin overpower the fruit? Is the wine ready to drink? You have pulled an elegant Bordeaux from you cellar. Should you decant it? Does stemware really matter? Tonight we’ll discuss storing and serving wine, before we cross the Atlantic to the Pacific, to experience…
Class Five - Nov. 3
The Red Wines of California & The Pacific Northwest
Viticulture and Winemaking
Oregon pinot noir and bold California reds. If French winemakers are “artists of wine” California winemakers are the “engineers of wine.” Tonight we’ll learn about viticulture and winemaking techniques. What vineyard pest became California’s “blessing in disguise” in the 1980’s? We’ll start our tasting with pinot noirs from Oregon, then move south to Napa Valley. Supple merlot, big cabernet sauvignon, spicy zinfandel. What is a Meritage blend? Are California cabernets worth their soaring prices? Or should we wait until next week to discover wine bargains when we travel…
Class Six - Nov. 10
The Greater World of Wine: Italy, Spain, Australia, Chile
The Influence of History and Politics
Through the Greater World of Wine. Big, bold Barolo and Barbaresco from Italy, mellow tempranillo from Spain, robust reds from Chile, zesty Shiraz from Australia. What is the difference between shiraz and syrah? History and politics have influenced, and sometimes hindered, the growth of wine industries. Tonight we’ll talk about how history and politics have influenced wine production throughout world wine regions, as we sip and evaluate fine wines from these up-and-coming countries. After six weeks of class, your palate has become adept at evaluating wine. Is the acid, fruit, tannin and oak in balance? Is the wine ready to drink? What food will you pair with this wine? Get ready for our final class where we will…
Class Seven - Nov. 17
Champagne, Port, Sherry
The Business of Wine
Sip the bubbly and celebrate your wine journey! Sparkling wines, Port, Sherry—all unique wines. How are they made? What is Methode Champenoise? What is the difference between vintage and non-vintage Port, tawny and ruby? Should you age your Port or drink it now? Do you dream of working in the wine business? Celebrate tonight among your new friends as we taste and talk about the business of wine. Cheers and congratulations--you passed!
